Attributo negativo dell’olio di oliva vergine. Flavor caratteristico dell’olio ottenuto da olive ammassate o conservate in condizioni tali da favorire un forte sviluppo della fermentazione anaerobica, oppure flavor dell’olio rimasto a contatto con i fanghi di decantazione in serbatoi o vasche, che abbiano anch’essi subito processi di fermentazione anaerobica.
New internship opportunities at the IOC!
MADRID, SPAIN / 23.07.2024
The Executive Secretariat of the International Olive Council (IOC) is looking for three recent graduates for paid internships in its (1) Standardisation & Research and (2) Promotion & Economics Units, and its (3)...
Olivérica presents its objectives to the International Olive Council
Representatives of Olivérica, a recently created association of Spanish and Portuguese hedge olive growers, met on June 6 with IOC Executive Director Jaime Lillo and part of his team, as well as other officials from the...